Tomato and Potato Whitebait Thick Egg Stew
1.
Ingredients: 3 eggs, 20g dried whitebait, 1 tomato, 50g potatoes, 15g chopped chives
2.
Soak the dried whitebait 2 hours in advance. Cut the potatoes into slices, and steam the potato slices and whitebait together for 15 minutes. After steaming, put them in the food processor together, pour a little water and beat them into potato and silver fish puree.
3.
The tomatoes are crossed, put in hot water for 3 minutes, peel off the skin and cut into cubes. Pour some oil in the hot pan, start to fry the tomatoes, squeeze while frying, fry the tomatoes into tomato puree.
4.
Finely chop the chives. Beat the eggs, add the chives and stir together. Pour the mashed potatoes and whitebait into the egg mixture, mix well, and then pour the mashed tomatoes in. For babies over 1 year old, add a little salt.
5.
Pour walnut oil into a small bowl and brush a thin layer of walnut oil in a non-stick pan.
6.
Use a large spoon to scoop a spoonful of egg liquid into the pan, shake the pan quickly to spread the egg liquid evenly on the bottom of the pan, and fry on low heat until the surface of the egg liquid is solidified.
7.
Use a spatula to roll the egg skin from one side to the other to become an egg roll. Continue to scoop half a spoonful of egg liquid in the empty space of the egg roll and spread it out quickly.
8.
After setting, roll the egg roll to the other side, and brush a layer of oil before pouring the egg liquid.
9.
Repeat the above steps until the egg liquid is used up, and finally fry into a thick egg cake.
10.
Roll it up and continue to fry for 2 minutes.
11.
Cut into sections and serve. The mashed potatoes make the egg rolls unusually tender, but the amount of mashed potatoes cannot be added any more, and it will not be shaped after adding it.
12.
The fried tomato puree is added to the egg roll, and it is delicious even without any sauce.
Tips:
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